Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter (or margarine) and cool mixture to room temperature. Stir in sour cream and pour filling into baked pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. Recipe By : Jo Anne Merrill From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (2712g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2059 (38%)|
|Amt Per Serving||% DV|
|Total Fat 228.7g||305 %|
|Saturated Fat 94.7g||474 %|
|Monounsaturated Fat 79.1g|
|Polyunsanturated Fat 23.6g|
|Cholesterol 6604mg||2032 %|
|Sodium 2312.3mg||80 %|
|Potassium 2749.7mg||72 %|
|Total Carbohydrate 656.4g||193 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 655.3g|
|Protein 197.7g||282 %|
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Calories per serving: 5359
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